Here comes the "I studied abroad in college and it changed me" speech. Just kidding, I'll spare you, however, what I will share about my time living in Spain (Cádiz, more specifically) is that the people hold food in the highest reverence. While fine-dining options exist, the true heart of Spanish cuisine beats within the small bars and cafés lining otherwise unassuming streets and alley ways.
Good product + good preparation = good food. The equation can be as simple as that, and with such a high quality of meat, fish, dairy, and produce, Spanish food preparation is best done, well, simply.
This "simple" tortilla is a staple across tapas joints, bars, homes, and four star restaurants across the country. And unlike it's floury (or corny) Mexican cousin who shares its namesake, this Spanish tortilla is a delicate mix of the perfect ratio of potatoes, eggs, onions, or whatever filling suits your fancy.
My host in Spain would make a tortilla once a week, and while she was always a sweet, kind, compassionate, and understanding woman, lord help us all if the tortilla was even a smidge below her astronomical quality standards (week=ruined). She took major pride in her tortilla, as should you after following this recipe! Just make sure to not feel discouraged if it doesn't come out exactly as you hoped the first time - I promise I won't tell the Señora.
Tortilla Española
Prep Time: ~20 mins
Cook Time: ~15 mins
Serves: 2-4
Ingredients
8 whole eggs
2 large russet potatoes
1 large white onion
Olive oil
Salt
Pepper
Fresh Parsley (option for garnish)
Crusty bread
Mayo (for dipping)
Place a high-walled skillet or frying pan over medium heat and add about 1/2 inch of olive oil and allow to rise to temperature
Peel the potatoes and cut in half lengthwise; slice potatoes thinly (1/8 inch - like a thick cut potato chip) and spread across paper towels to remove excess moisture
Peel the onion and cut in half; slice onion to the same thickness as the potatoes and set aside
Test the oil temperature in the pan with a single potato slice; the oil should be bubbling gently around the potato with the occasional pop (if it's spitting and hissing like crazy, turn down the heat; if nothing is happening, turn the heat up); once oil is at temperature, gently drop in about half of the potato slices and half of the onion slices and fry for about 5 minutes or until the potatoes are soft and the onions start to become translucent
In the meantime, crack all 8 eggs into a medium mixing bowl and whisk until well combined; set aside
Remove potatoes and onions from pan with a slotted utensil and set on a plate lined with paper towel to drain; season immediately with a sprinkle of salt and pepper
Repeat steps 4 and 6 for the remaining potatoes and onions
Place your nonstick frying pan on medium heat; add about 1/4 cup olive oil to the pan
Once pan is up to temperature, add in about half the potato and onion mixture to the pan, spreading it out as evenly as possible
Pour in all of the eggs and then drop in the remaining onions and potatoes, also spreading evenly; gently mix the ingredients for a few seconds being careful not to disturb the bottom layer
Reduce heat to medium-low; allow to cook for 10 minutes, occasionally sliding a rubber spatula around the sides to prevent sticking and to shift some of the runnier eggs to the bottom of the pan
Once the top of the tortilla only has a thin layer of runny egg and has become substantially more solid, run the rubber spatula under the entire tortilla carefully to ensure it is not stuck; gently push a few inches of the tortilla over the edge of the pan
Use a kitchen towel or oven mitt to grab the dinner plate and gently slide the tortilla over the lip of the pan onto the dinner plate, increasing the tilt on the pan until the tortilla is fully on the plate (the runny side of the tortilla should be facing up)
Add a drizzle more oil to the pan; then lightly wipe the pan with a paper towel; holding the bottom of the plate in one hand, use the other hand to carefully place the pan upside down on the plate to cover the tortilla and quickly flip it over (Just go for it! Speed is your ally here so don't be too hesitant!)
Allow to finish cooking for about 3-4 minutes or until a knife comes out cleanly from the center (Please note that you should try to ensure that the eggs stay yellow the entire time - ideally, this tortilla will not have any brown sides, so adjust your heat and add oil accordingly if you sense it's starting to brown)
Loosen sides and bottom of tortilla as needed with rubber spatula and slide off the pan into a plate and allow to cool for about 5 minutes before serving; garnish with fresh parsley, cut into triangle slices and serve along side a dollop of mayo and some crusty bread
Want to mix it up or make a slightly healthier version? Substitute potatoes for fresh zucchini, peeled and sliced thin. Instead of shallow frying the zucchini and onions, sauté them in a pan together in a few table spoons of olive oil until softened. Then follow the rest of the recipe. Great for summer lunches and brunch, especially when zucchini is in season.
Let me know how this recipe turned out for you in the comments below! And, as always, if you have any questions, comments, insults, or praise do let me know!
-MT
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